Tuna and Brown Rice Salad

• 5 ounces cooked brown basmati rice (or 2.5oz raw brown basmati cooked until tender)
• 3 tablespoons fresh salsa, dip
• 2 scallions, sliced
• 2 ounces red kidney beans
• 2 ounces roasted red peppers, from a jar drained and sliced
• 1 (3 ounce) cantuna steak in brine, drained and flaked
• salad leaves, to serve

1. Mix the rice with the salsa, onions, beans and peppers.
2. Season to taste.
3. Gently fold in the tuna.
4. Place a handful of leaves at the base of your lunch box or serving bowl, then heap the rice salad on top.
5. If you like, top with a bit of extra salsa to taste.

basmati rice, fresh salsa, scallions, red kidney, red peppers, cantuna, salad leaves

Taken from www.food.com/recipe/tuna-and-brown-rice-salad-436738 (may not work)